Ingredients:
500 gr beef or internals,
100 gr bean sprouts,
80 gr rice noodles,
60 gr Indonesian parsley,
60 gr scallions,
60...
Ingredients:
1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk
Preparation :
Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
Add :
coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.
Ingredients:
1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2...
Ingredients :
1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 tbl Vegetable oil
1/2 cup Tamarind water
1 cup Water
Method :
This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
Cut the chicken into serving pieces; wash, and dry. Slice the onions.
Pound the garlic and the tauco into a smooth paste.
Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
Ingredients :
1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika...
Ingredients :
1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with lots of water1 cup
heavy coconut milk
1 3/4 oz basil leaves
Salt to taste SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots
Method :
Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
Lastly, put in the fish sauce and salt. Before serving, put in the basil.
Ingredients :
1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and ground coarsely, (optional)
1 tbl fish sauce
4...
Ingredients :
1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2 x cardamom bruised
1 tbl tamarind juice
3 tbl vegetable oilSP
ICE PASTE INGREDIENTS
3 x garlic cloves
8 sm shallots
5 x candlenuts dryly fried
3 tsp coriander seeds
1 tsp freshly-ground white pepper1
4 tsp aniseeds
1/2 tsp cumin seeds
1/2 tsp nutmeg
1/4 tbl galangal
2 tsp ginger
2 tsp ground turmeric
1 tbl salt
Method :
Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.